Food, Glorious Food Trivia Quiz

Answer: Meat and lentils

Haleem originated in the Middle East and it was the Arabic traders who first brought this dish to the city of Hyderabad. Over time, the Hyderabadi version has become an integral part of the city's cuisine. The dish consists of meat (mostly goat) and lentils which are cooked for up to 12 hours in an earthen kiln to make a thick stew.

This dish is especially popular during the month of Ramadan, when Muslims fast from dawn to dusk, as it is high in calories.

Answer: Winter

Makki di roti is a winter specialty. It is commonly eaten with sarson ka saag, a gravy made of green cooked leaves, mostly mustard leaves. The roti is baked on a large pan, traditionally called a tava. Large dollops of homemade butter are used to soften the roti.

Answer: Red kidney beans

Rajma is a thick gravy made of red kidney beans. Most commonly eaten with rice, this gravy can also be had with a variety of breads. Kidney beans were introduced to India by Europeans who themselves discovered them in Mexico.

Answer: Ilish or Hilsa

The ilish or hilsa fish is related to the wider family of herrings. This fish is mainly eaten in the eastern part of India. In Bengali cuisine it is used in a variety of ways ranging from curries to fried versions. The hilsa is designated as a state symbol by the Indian state of West Bengal. It is also the national fish of the neighbouring country of Bangladesh.

Answer: West

The western coast of India is known as the Konkan coast. It covers the states of Maharashtra, Goa, and Karnataka. Though Goan cuisine has some elements of Konkan food, it is quite distinctive due to the influence of the Portuguese. Rice and seafood are common in Konkani cuisine.

Answer: Halwa

Halwa is a sweet dish eaten as a dessert. In winters, it is made using carrot. Other varieties can be made from wheat, semolina or mung beans. Halwa or halva is also believed to have originated in the Middle East.

Chapati is thin, flat bread, while naan is slightly thicker and may also have different stuffings. The paratha is like a chapati but is typically stuffed with potato, spinach, onion, or cottage cheese.

Answer: Pork

A sadhya is a traditional feast from the state of Kerala. While Kerala is known for its meat and fish dishes, the sadhya is typically vegetarian. It is served on a banana leaf. The dishes include various vegetable preparations, rasam (a lentil stew), papadam, and rice.

Answer: Potato

Aloo is the word for potato in many Indian languages, including Hindi. Aloo matar is potato and peas, aloo gobi is potato with cauliflower and aloo methi is potato with fenugreek leaves.

Answer: Pork

Sorpotel is a fiery curry typically made of pork and organ meats. Reflecting the Portuguese influence, the dish uses vinegar for flavouring. It is commonly eaten with a type of rice bread called sanna.

Answer: Banana leaf

Patra-ni-macchi literally translates to 'fish in leaf'. The dish is traditionally made using the pomfret fish. A large fillet of the fish is marinated in a thick paste or chutney and then enclosed in a banana leaf and steamed. It is then eaten with roti.